Years ago, when my brother was living in Milan , I’d jump at any chance to visit. One afternoon, wandering the cobblestone streets and soaking in the beauty of the city, I had mushroom risotto for the very first time. I’ll never forget that bite, the creaminess, the depth of flavor, the way the rice and mushrooms just melted together. It completely blew my mind. I had never tasted anything like it.

Now, 25 years later, Mama makes mushroom risotto at home. And every time, it takes me right back. She starts with a splash of Gratsi White, and as that rich aroma fills the kitchen, I’m transported straight to Milan all over again.
It’s not just dinner. It’s a memory. A feeling. A piece of Italy served at our family table .

Food has that magic, it brings the past to life and reminds you of the moments, and people, that matter most

STEP 1

In a large pot, heat olive oil and 1 tbsp butter over medium heat. Add onions and mushrooms; sauté until tender. Season with salt and pepper. Stir in the Arborio rice and cook for 5 minutes, stirring constantly.

STEP 2

Dissolve the saffron in a small amount of warm water and add it to the rice, followed by Gratsi White. Allow it to absorb, then gradually add hot broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

STEP 3

Continue for 20–25 minutes until the rice is al dente and creamy. Remove from heat, stir in the remaining tablespoon of butter and the Parmigiano-Reggiano. Garnish with chopped parsley and extra cheese before serving.